Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2011.03.032 http://hdl.handle.net/11449/72570 |
Resumo: | This study aimed to characterize the pulp and kernel of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits, through their proximate composition, carotenoids contents and tocopherol composition. The three kernels showed to be composed mainly of lipids and proteins, as the three pulps, of carbohydrate and fiber. In the kernels the levels of lipids ranged from 45.17 to 56.37% and proteins from 15.46 to 28.61%. In the pulps the total fiber content ranged from 20.26 to 26.98%. The pulps also presented a significant amount of ash, which represents a significant mineral content, especially in the guariroba (5.16%). Moreover, the pulp oils showed higher carotenoids and tocopherol contents. The jerivá pulp oil contained carotenoid and tocopherol on average 1219 μg/g and 323.50. mg/kg, respectively. The consumption of the whole fruit, pulp, and kernel supplies important quantities of many necessary nutrients for human diet, including vitamins A and E. © 2011 Elsevier Ltd. |
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Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruitsFiberGuarirobaJeriváKernelMacaúbaPalmProximate compositionPulpFiber contentsHuman dietMineral contentProximate compositionsTocopherol contentsCarbohydratesLipidsPigmentsFruitsAcrocomia aculeataSyagrusSyagrus romanzoffianaThis study aimed to characterize the pulp and kernel of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits, through their proximate composition, carotenoids contents and tocopherol composition. The three kernels showed to be composed mainly of lipids and proteins, as the three pulps, of carbohydrate and fiber. In the kernels the levels of lipids ranged from 45.17 to 56.37% and proteins from 15.46 to 28.61%. In the pulps the total fiber content ranged from 20.26 to 26.98%. The pulps also presented a significant amount of ash, which represents a significant mineral content, especially in the guariroba (5.16%). Moreover, the pulp oils showed higher carotenoids and tocopherol contents. The jerivá pulp oil contained carotenoid and tocopherol on average 1219 μg/g and 323.50. mg/kg, respectively. The consumption of the whole fruit, pulp, and kernel supplies important quantities of many necessary nutrients for human diet, including vitamins A and E. © 2011 Elsevier Ltd.Department of Food Engineering and Technology São Paulo State University, São José do Rio PretoDepartment of Food Engineering and Technology São Paulo State University, São José do Rio PretoUniversidade Estadual Paulista (Unesp)Coimbra, Michelle Cardoso [UNESP]Jorge, Neuza [UNESP]2014-05-27T11:25:57Z2014-05-27T11:25:57Z2011-08-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article2139-2142application/pdfhttp://dx.doi.org/10.1016/j.foodres.2011.03.032Food Research International, v. 44, n. 7, p. 2139-2142, 2011.0963-9969http://hdl.handle.net/11449/7257010.1016/j.foodres.2011.03.0322-s2.0-799599469642-s2.0-79959946964.pdf6605948620230104Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research International3.5201,472info:eu-repo/semantics/openAccess2023-10-31T06:09:25Zoai:repositorio.unesp.br:11449/72570Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:31:25.540201Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits |
title |
Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits |
spellingShingle |
Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits Coimbra, Michelle Cardoso [UNESP] Fiber Guariroba Jerivá Kernel Macaúba Palm Proximate composition Pulp Fiber contents Human diet Mineral content Proximate compositions Tocopherol contents Carbohydrates Lipids Pigments Fruits Acrocomia aculeata Syagrus Syagrus romanzoffiana |
title_short |
Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits |
title_full |
Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits |
title_fullStr |
Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits |
title_full_unstemmed |
Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits |
title_sort |
Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits |
author |
Coimbra, Michelle Cardoso [UNESP] |
author_facet |
Coimbra, Michelle Cardoso [UNESP] Jorge, Neuza [UNESP] |
author_role |
author |
author2 |
Jorge, Neuza [UNESP] |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Coimbra, Michelle Cardoso [UNESP] Jorge, Neuza [UNESP] |
dc.subject.por.fl_str_mv |
Fiber Guariroba Jerivá Kernel Macaúba Palm Proximate composition Pulp Fiber contents Human diet Mineral content Proximate compositions Tocopherol contents Carbohydrates Lipids Pigments Fruits Acrocomia aculeata Syagrus Syagrus romanzoffiana |
topic |
Fiber Guariroba Jerivá Kernel Macaúba Palm Proximate composition Pulp Fiber contents Human diet Mineral content Proximate compositions Tocopherol contents Carbohydrates Lipids Pigments Fruits Acrocomia aculeata Syagrus Syagrus romanzoffiana |
description |
This study aimed to characterize the pulp and kernel of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits, through their proximate composition, carotenoids contents and tocopherol composition. The three kernels showed to be composed mainly of lipids and proteins, as the three pulps, of carbohydrate and fiber. In the kernels the levels of lipids ranged from 45.17 to 56.37% and proteins from 15.46 to 28.61%. In the pulps the total fiber content ranged from 20.26 to 26.98%. The pulps also presented a significant amount of ash, which represents a significant mineral content, especially in the guariroba (5.16%). Moreover, the pulp oils showed higher carotenoids and tocopherol contents. The jerivá pulp oil contained carotenoid and tocopherol on average 1219 μg/g and 323.50. mg/kg, respectively. The consumption of the whole fruit, pulp, and kernel supplies important quantities of many necessary nutrients for human diet, including vitamins A and E. © 2011 Elsevier Ltd. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-08-01 2014-05-27T11:25:57Z 2014-05-27T11:25:57Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodres.2011.03.032 Food Research International, v. 44, n. 7, p. 2139-2142, 2011. 0963-9969 http://hdl.handle.net/11449/72570 10.1016/j.foodres.2011.03.032 2-s2.0-79959946964 2-s2.0-79959946964.pdf 6605948620230104 |
url |
http://dx.doi.org/10.1016/j.foodres.2011.03.032 http://hdl.handle.net/11449/72570 |
identifier_str_mv |
Food Research International, v. 44, n. 7, p. 2139-2142, 2011. 0963-9969 10.1016/j.foodres.2011.03.032 2-s2.0-79959946964 2-s2.0-79959946964.pdf 6605948620230104 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International 3.520 1,472 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
2139-2142 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128666559840256 |